| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookie |
48 |
Servings |
INGREDIENTS
| 210 |
g |
Flour |
| 180 |
g |
Butter |
| 50 |
g |
Powdered sugar |
| 70 |
g |
Ground almonds |
| 3 |
|
Egg yolks |
| 60 |
g |
Powdered sugar |
| 3 |
pk |
Vanilla sugar (1 pkg = 2-3 tsp) |
INSTRUCTIONS
Date: Thu, 12 Aug 93 09:33:35 +0200
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION)
Mix flour with butter (you have to cut the butter in small pieces), then
add powdered sugar, ground almonds and egg yolks. Work everything up into a
crisp dough. Chill for half an hour (don't refrigerate it - cooling it
suffices...).
Form thumb thick rolls from the dough and cut into 1 cm wide pieces (half
an inch would be okay). Roll them until you get a 4-5 cm (about 2 inches)
long string and form them into a crescent.
Bake them for 10-20 minutes at 180 degrees Celsius (356 degrees
Fahrenheit), but be careful not to brown them too much.
Mix powdered sugar with vanilla sugar and turn the Kipferl around in the
sugar mixture while still hot. Enjoy!
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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